Yield: 3 Servings
Total Time: 1 Hour 10 Minutes
Prep Time: 10 Minutes
Cook Time: 60 Minutes
- 5 cups water
- 1 cup mixed lentils and split peas
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped red onions
- 1 cup tomato paste
- 3 tablespoons minced garlic
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon curry powder
- ½ teaspoon pepper
- ½ teaspoon sea salt
- 2 cups frozen veggies
- ½ cup brown rice
Bring water to a rolling boil in a pot; add the lentils and split peas, and cook for about 50 minutes or until lentils are tender.
Heat olive oil in a nonstick skillet and fry in red onions for about 4 minutes or until fragrant and golden brown. Stir in garlic and spices and cook for about 3 minutes. Add in tomato paste and then stir in the boiled lentils and split peas until well combined.
Add frozen veggies to lentils and cook for 5 minutes more.
Meanwhile, boil rice in salted water until tender. Serve the lentil-veggie stew over rice.
Nutritional Information per Serving:
Calories: 330 Total Fat: 1.6 g; Carbs: 62 g; Dietary Fiber: 20 g; Sugars: 3.9 g; Protein: 17.4 g; Cholesterol: 0 mg; Sodium: 281 mg